Wellington beef is a delicious and refined dish that is loved not only in England, but around the world. A dish of beef tenderloin in puff pastry will be the highlight of any festive table, demonstrate the culinary talents of the hostess, since cooking requires some experience and skill.

A brief history of the dish

Many more from the school curriculum are known for such a legendary personality as the Duke of Wellington, who became famous at the Battle of Waterloo. However, despite the name given to the national dish of English cuisine, its appearance is in no way connected with the famous historical figure: baked beef in the meats was widespread long before the battle. It is believed that the birthplace of the traditional food on Foggy Albion is Wellington, the capital of New Zealand.

Classic Beef Recipe Wellington

Wellington’s modern classic beef recipe, which was first described in the 1960s, provides for:

  • 1 piece of beef tenderloin;
  • 100 g liver pate;
  • 500 g of champignons;
  • bulbs;
  • half the head of garlic;
  • puff pastry packaging;
  • sunflower oil for frying;
  • 100 g butter;
  • spices and salt.

Cooking method:

  1. Beef is washed, dried and rubbed with a mixture of spices, spices, and salt.
  2. When the meat is saturated with the fragrant aroma of herbs, it is fried in hot butter until golden brown.
  3. A rosy piece is coated with a paste to preserve juiciness and lined with a mixture of passivated onions, garlic, mushrooms and ground in a blender.
  4. Procurement of the future dish is wrapped in puff pastry and poisoned in the oven, preheated to 180 ° C, for 40 minutes.

In order for the dough to acquire a beautiful color and luster, it is recommended to grease it with a yolk separated from protein before sending it to the oven.

Cooking with Jamie Oliver

A well-known chef and author of cookbooks shares the secrets of making juicy beef in dough, the preparation of which will require:

  • 1 Prime Beef Tenderloin;
  • a piece of butter;
  • olive oil for frying;
  • 3 sprigs of rosemary;
  • sprig of thyme;
  • red onion;
  • ½ garlic head;
  • 600 g of mushroom assortment;
  • 100 g chicken liver;
  • 30 g Worcester sauce;
  • a pack of puff pastry weighing 400 g;
  • 30 g breadcrumbs;
  • yolk;
  • salt and spices.

To cook beef with this recipe:

  1. The tenderloin is removed from the vacuum, dried with a paper towel and left to “breathe” for about 30 minutes.
  2. The edges of the meat piece are cut so that only the central part remains, which is the most equal in volume.
  3. The cutting board is sprinkled with salt, favorite spices with the addition of chopped rosemary leaves, after which beef is crumbled in this mixture.
  4. In olive oil, butter is melted, and then with tweezers in a mixture of oils, “sprigs” of greens “bathe” (the latter are removed immediately, as soon as they begin to fry).
  5. Next, the beef is browned in a pan to a smooth crust.
  6. Shredded onions are passivated on the same oil, to which, after the golden color is acquired, mushrooms broken by hands are added.
  7. When the liquid evaporates, chicken offal with Worcester sauce and a small amount of olive oil is placed in the contents.
  8. Fried parts of the bird are laid out on a board where they are chopped with a knife and sprinkled with breadcrumbs.
  9. The dough is rolled out with a layer of 0.5 cm, which is covered with a filling.
  10. A piece of beef is placed on top, after which a roll is formed, which is laid out on a baking sheet covered with parchment.
  11. The dish is prepared for 40 minutes at 200 ° C.

So that the meat does not dry out, after readiness it should be removed directly from the paper from the hot baking sheet.

Spinach Technology

Famous meat in puff pastry can be prepared with 500 g of spinach and 10 slices of bacon. In addition, the following are taken:

  • 1 kg of tenderloin in the form of one piece of a cylindrical shape;
  • puff pastry sheet;
  • egg;
  • some oil;
  • salt and spices.
Spinach baby on a wooden background

The dish is prepared as follows:

  1. On a board on which salt and spices are scattered, a piece of beef “rolls” well, evenly “collecting” distributed seasonings.
  2. Prepared meat is fried for 2 minutes on each side in hot oil, then it cools.
  3. Slices of bacon are spread on rolled dough, which are covered with chopped spinach.
  4. Next, the meat is laid, and a roll is formed, smeared with an egg.
  5. Diamond cuts are made from above, after which the product is sent to a hot oven (180 ° C) for half an hour.

Serve the dish in the form of a beautiful roll or chopped in small steaks.

Wellington Beef by Ilya Lazerson

The Russian chef Ilya Lazerson offers his variation of the recipe to the attention of readers, who first recommends preparing the following products:

  • beef tenderloin - 1 kg;
  • bacon - 50 g;
  • mushrooms - ½ kg;
  • eggs - 1 pc.;
  • milk -; 200 ml;
  • flour - 50 g;
  • butter - the same amount;
  • shallots - 1 pc.;
  • puff pastry - 1 sheet;
  • sunflower oil - for frying;
  • salt, pepper and thyme to taste.

Progress will be as follows:

  1. Onion is divided in half. One half is cut into large pieces, the second is very small.
  2. Large parts of the onion are fried in sunflower oil until soft, after which mushrooms are added.
  3. The resulting mass is broken by a blender.
  4. The tenderloin is fried until golden brown.
  5. In the center of the rolled dough, a little mushroom paste is laid out on which the meat is placed.
  6. Beef is also greased from all sides with ground mushrooms.
  7. A roll is formed, which goes to a hot oven (190 ° C) for 40 minutes.
  8. To create a sauce, bechamel is initially fried bacon, laid out on a plate.Instead, the laid onion is passerized in butter, then the flour is added, with constant stirring, the milk is poured.
  9. When the dressing thickens, fried bacon is placed in it.
  10. Serves with delicate creamy sauce.

To spice up the preparation of a dish, you can use 3 ml of truffle oil.

Gordon Ramsay Dish

The difficulty of cooking Wellington beef consists in choosing the right time for baking: it is very easy to overestimate or overexpose the food. Gordon Ramsay's recommendations will help to cope with this difficult task.

Ingredients:

  • 750 g of beef;
  • 400 g of champignons;
  • 6 slices of Parma ham;
  • 15 g of English mustard;
  • packing puff pastry weighing 500 g;
  • 2 yolks;
  • garlic head;
  • olive oil for frying;
  • sprig of thyme;
  • salt and ground pepper.

Sequencing:

  1. Seasoned and salted beef is fried in hot oil.
  2. When the meat has cooled, a piece is rubbed with mustard.
  3. Shredded mushrooms with favorite spices are fried until the liquid evaporates.
  4. Ham overlays are spread on the food film, which are covered with mushroom roasting.
  5. At the end of the decoration, the meat is placed, and then roll roll, which goes in the cold for 15 minutes.
  6. Meanwhile, the dough is rolling out 3 mm thick.
  7. The contents of the cling film are placed in the center of the formation, after which the final form of the roll is formed, along which small incisions are made.
  8. The product is sent on a baking sheet for 10 minutes in the cold, and then greased with yolk and baked for 20 minutes in the oven, heated to 200 ° C.
  9. After the specified time has passed, the temperature drops to 180 ° C, and the roll continues to bake for another 15 minutes.

Wellington beef goes well with a side dish of potatoes or vegetables.

How to cook with minced meat

An interesting variation of the recipe for culinary creation, which uses:

  • 450 g minced meat;
  • bulb;
  • 1 carrot;
  • ½ garlic head;
  • potato tuber;
  • celery stalk;
  • 2 sprigs of rosemary;
  • egg;
  • 4 champignons;
  • 150 g of green peas (frozen);
  • a piece of butter;
  • vegetable oil;
  • 450 g puff pastry;
  • salt and spices.

Cooking method:

  1. Garlic, onions and celery are minced.
  2. Carrots, potatoes and champignons are cut into small cubes.
  3. Prepared vegetables and mushrooms, along with sprigs of herbs, salt and spices, are fried in a mixture of oils for about 5 minutes, after which peas are added to the composition.
  4. The egg is beaten in the bowl with a fork.
  5. Half the egg mass is poured into the stuffing, which, together with the cooled vegetables, is thoroughly mixed and placed on the edge of the rolled dough.
  6. The product rolls up in the form of a roll, which is smeared with the remaining egg and baked on a baking sheet torn with flour at 185 ° C for about 50 minutes.

If the dish is not planned to be served immediately, then it should be sent to the refrigerator only after complete cooling so that the roll does not become “wet”.

Wellington beef is a rather complicated dish, the result of which from the first try may not live up to expectations. But do not despair: experience and skill will surely bring victory on the "culinary front."

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